Is 00 the same as stong flour? Most posts here call for a High Gluten Flour, when I ask my suppliers about it they tell me that the 00 I am using is stong flour.
In a recipe for dough, where it calls for 3% oil, do people weigh the oil or measure it ? If I start with 5kg of flour and am looking for 3% oil, is that 150g of oil?
I have been pulling my hear out using fresh/compressed yeast due to its shelf life, how would Identify what IDY and ADY is do they look different?
I have a single speed spiral mixer, all the recipes I have seen on here call for a slow start then move to a higher speed, Is this really necessary?
I watched the video where The Dough Doctor showed when the dough is ready by pulling it until it streches but doesn’t tear, my dough never seems to get to that stage, do I need to just mix longer?
I am in Ireland and need to convert everyting to grammes etc…
Thanks for your help.
Little Z
In a recipe for dough, where it calls for 3% oil, do people weigh the oil or measure it ? If I start with 5kg of flour and am looking for 3% oil, is that 150g of oil?
I have been pulling my hear out using fresh/compressed yeast due to its shelf life, how would Identify what IDY and ADY is do they look different?
I have a single speed spiral mixer, all the recipes I have seen on here call for a slow start then move to a higher speed, Is this really necessary?
I watched the video where The Dough Doctor showed when the dough is ready by pulling it until it streches but doesn’t tear, my dough never seems to get to that stage, do I need to just mix longer?
I am in Ireland and need to convert everyting to grammes etc…
Thanks for your help.
Little Z
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